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Make this, and you'll never want to eat the stuff out of a can ever again. Maybe. Maybe you like canned soup. Whatever. Make this stuff anyhow. It's good. It puts hair on your chest.
This recipe is modified from it's as-published state. All measurements given in Imperial. Unit conversion is up to you.
Ingredients:
8oz package of fresh mushrooms (white button or crimini), chopped
4 TBSP finely chopped onion
2 cloves garlic, finely chopped
4 TBSP butter
4 TBSP flour, separated into 2 TBSP and 2 TBSP
3 cups chicken stock
1 cup heavy cream or evaporated milk
salt and pepper
Procedure:
Melt butter in medium saucepan over medium-low heat. Add chopped mushrooms, onions, and garlic and sautee until onions are tender. Add in 2 TBSP flour and stir until flour is completely incorporated. Add 3 cups of chicken stock and stir, gently yet continuously until the soup begins to thicken.
Add the other 2 TBSP flour to the cream/milk as well as about 1/4 tsp pepper. Add that to the soup and once again stir gently yet continuously until it thickens. Taste and adjust seasoning to your liking. Serve promptly.
This recipe is modified from it's as-published state. All measurements given in Imperial. Unit conversion is up to you.
Ingredients:
8oz package of fresh mushrooms (white button or crimini), chopped
4 TBSP finely chopped onion
2 cloves garlic, finely chopped
4 TBSP butter
4 TBSP flour, separated into 2 TBSP and 2 TBSP
3 cups chicken stock
1 cup heavy cream or evaporated milk
salt and pepper
Procedure:
Melt butter in medium saucepan over medium-low heat. Add chopped mushrooms, onions, and garlic and sautee until onions are tender. Add in 2 TBSP flour and stir until flour is completely incorporated. Add 3 cups of chicken stock and stir, gently yet continuously until the soup begins to thicken.
Add the other 2 TBSP flour to the cream/milk as well as about 1/4 tsp pepper. Add that to the soup and once again stir gently yet continuously until it thickens. Taste and adjust seasoning to your liking. Serve promptly.
